Cranberry-Streusel Cake
18 ingredients
3 steps
Ingredients
- Cake:
- 1 1/2 cups all-purpose flour
- 1/4 cup toasted wheat germ
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 cup fat-free sour cream
- 1/2 cup packed brown sugar
- 1/3 cup applesauce
- 1/4 cup vegetable oil
- 1 large egg
- 3/4 cup sweetened dried cranberries (such as Craisins)
- Cooking spray
- Streusel topping:
- 1/4 cup toasted wheat germ
- 2 tablespoons all-purpose flour
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 1 tablespoon stick margarine or butter
Directions
-
1Preheat oven to 350°.
-
2To prepare cake, lightly spoon 1 1/2 cups flour into dry measuring cups, and level with a knife. Combine with 1/4 cup wheat germ, baking powder, and baking soda in a large bowl. Combine the sour cream, 1/2 cup brown sugar, applesauce, oil, and egg in a bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Fold in the dried cranberries. Spoon batter into a 9-inch round cake pan coated with cooking spray.
-
3To prepare streusel topping, combine 1/4 cup wheat germ, 2 tablespoons flour, 2 tablespoons brown sugar, and cinnamon in a small bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle streusel topping evenly over batter. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool the cake on a wire rack.
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